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Monday, April 25, 2011

Strawberry and Rhubarb Crisp

From the kitchen of One Perfect Bite...Every year at this time, rhubarb and strawberries flood the produce aisles of our local markets. Having been around the block a time or two, I know its way too early for local crops and yet I waffle and finally succumb. Thoughts of pies and crisps weaken my resolve and these imported villains find their way to my basket, despite my better angels and personal commitment to local produce. I blame the Silver Fox, who loves the combination and begins to lobby for a pie or crisp as soon as he sees the two paired in the stores. I have several recipes for pies and crisps and the crisp I'm featuring today is one of my favorites. It's really simple to make and differs from others in its class because it uses a copious amount of orange zest. The finished crisp has a bright sweet and tart flavor that's hard to resist. The fruit and vegetable base comes from a pie recipe developed for Cook's Illustrated, while the streusel, which originally came from bits and pieces of other recipes, has finally become my own. This is very straight forward recipe that I think you'll enjoy. Here's how the crisp is made.
Strawberry and Rhubarb Crisp...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Mary, we must have been in the same mind-frame because I made a Blackberry Rhubarb Crisp yesterday for Easter and it went over huge with the family. It was the first time I had ever cooked with Rhubarb and I just loved it. Hope you had a wonderful weekend. :)

This looks delicious and it is a wonderful idea for me: I love strawbery. This is my first visit to your blog and I've spent some time reading your earlier entries. I'm so glad I did that. I hope you have a great day and continue sharing great ideas like this strawberry one. Blessings...Marta

I just found your blog through Joe's. Your photography is stunning and the recipes sound absolutely amazing! I can't wait to read more. Like you, I gave in and purchased some strawberries last week for a salad. The rhubarb should be coming soon out of the garden. I'm your latest follower.

I love that you do the one and two years ago entries,, I have copied the crisp recipe,, sounds delicious,, and rhubarb will soon be in the market.I used to have a huge patch of it but ,, no more.I think Garry should make the lunch as well,, he does a bit of cooking but not regularly, he cooks his own breakfast though everyday and he would cook any day to let me paint more,, he's a great guy,, love of my life.He has been my biggest fan and best critic,,

Our rhubarb is about two inches above the ground so let the season begin! I agree with the Silver Fox - it's time. The presentation is grand and I like that this has tapioca in it. Can hardly wait to make it - with my own rhubarb!

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